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Bread is one of the most convenient foods available, yet it is highly susceptible to microbial attacks. It loses its organoleptic freshness after storage due to a variety of changes. Bread spoilage results in significant financial losses for both manufacturers and consumers. The bread industry has long sought an affordable approach to increase the shelf life and guarantee the safety of their bread. One such treatment is the replacement of hazardous chemical preservatives. Nonetheless, recent research has explored some previously uncharted ground. Other techniques for preserving bread have shown promise, including active packaging, modified atmospheric packaging, and bio-preservation. Furthermore, certain plant extracts and essential oils have shown positive effects in reducing the growth of fungi on bread and other baked items. This study summarizes the results of many experiments on biopreservation of bread and offers suggestions for possible uses of these methods.

Fresh meat is prone to spoilage, resulting in health risks and financial losses. Research has explored various edible coatings infused with antioxidants and antibacterial agents to preserve meat freshness. The purpose of this research was therefore to create an innovative edible coating for ostrich meat slices using Ocimum basilicum seed mucilage (OBSM) infused with Hypericum perforatum extract (HPE). The phenolic profile, antioxidant, and antimicrobial properties of HPE were investigated. The HPE contained significant levels of phenolic (34.48 mg gallic acid/g) and flavonoids (15.44 mg quercetin/g) compounds, which included hyperforin, protopseudohypericin, and hypericin as the primary extract compounds. The HPE also demonstrated potent antimicrobial and antioxidant activities. The HPE (0, 0.5, 1.5, and 2.5 %) was combined with OBSM to coat the ostrich meat slices and stabilize their physicochemical, microbial, and sensory properties during storage (4 °C, 9 days). The samples coated with OBSM+2.5 %HPE showed lower counts of total viable count (6.20 vs. 7.46 log colony forming unit (CFU)/g), psychrotrophic (4.09 vs. 5.37 log CFU/g), coliform (3.08 vs. 3.62 log CFU/g), and fungi (2.33 vs. 3.36 log CFU/g). Additionally, the coated samples exhibited a lower total color difference and higher moisture content, hardness, and overall acceptance during storage. The comparative analysis revealed that Gaussian Process Regression (GPR) outperformed the Multilayer Perceptron (MLP) in terms of precision, demonstrating a superior ability to estimate the experimental data with minimal deviation. The findings of this study indicate that the OBSM+HPE-based edible coating was highly effective in improving the shelf-life of ostrich meat.

This study explored a novel nanocomposite comprising banana powder (BP), cellulose nanofiber (CNF), and 0.6% zinc oxide nanoparticles (ZnO NPs). The treatment involved immersing arils in the respective nanocomposite coatings for 4 min, followed by air-drying at room temperature (25°C) and subsequent storage in polyethylene terephthalate punnets at 4°C and 85% relative humidity for 21 d. Results demonstrated that the nanocomposites significantly (p

ABSTRACTThis study assessed three Ad26.RSV.preF/RSV preF protein combinations, combining different Ad26.RSV.preF doses and naturally aged preF protein, representing the expected critical vaccine quality attributes close to release, around intermediate shelf-life (ISL) and near-presumed end-of-shelf-life (EoSL), as a way to evaluate the vaccine immunogenicity and safety throughout its shelf-life. A single dose of Ad26.RSV.preF/RSV preF protein vaccine was administered to adults 60–75 years of age. Solicited adverse events (AEs), unsolicited AEs, and serious AEs (SAEs) were assessed for 7-day, 28-day, and 6-month periods after vaccination, respectively. RSV preF-binding antibody concentrations and RSV neutralizing titers were measured 14 days post-vaccination as primary and secondary endpoints, respectively; binding antibodies were also measured 6 months post-vaccination. The RSV preF-binding antibody responses induced by Ad26.RSV.preF/RSV preF protein vaccine lots representing the critical quality attributes around ISL and near presumed EoSL were noninferior to the responses induced by the vaccine lot representing the critical quality attributes near release. The RSV preF-binding and RSV neutralizing antibody levels measured 14 days post-vaccination were similar across the 3 groups. RSV preF-binding antibody concentrations were also similar 6 months post-vaccination. Solicited AEs were mostly mild to moderate in intensity, and a decreased reactogenicity was observed from the Release group to the ISL and EoSL group. None of the reported SAEs were considered related to study vaccination. The study provided evidence of sustained immunogenicity and safety over the intended shelf-life of the Ad26.RSV.pref/RSV preF protein vaccine. The three vaccine lots had acceptable safety profiles.

Wheat straw is a highly abundant waste material that can be utilized as a carbon source in various fermentation processes. This study aimed to generate citric acid using Aspergillus niger from wheat straw and to evaluate its preservative potential in fresh poultry meat samples. Wheat straw samples were dried, pulverized, and chemically pretreated. The obtained wheat straw slurry (100 g L-1) was saccharified at 50 °C using cellulases obtained from Trichoderma viride. The hydrolyzed substrate was then subjected to fermentation by Aspergillus niger at 35 °C, 180 rpm, and pH=5 for 7 days. The citric acid generated was determined via the HPLC technique. Poultry meat was obtained and treated by soaking in different concentrations (1, 2, and 3%) of citric acid (n=4). The treated samples were then stored in sterile plastic bags for 14 days at 4 °C. Total Bacterial Count (TBC), Total Coliform Count (TCC), TVB-N, and TBARS were determined as storage progressed, and pH, TTA, and sensory evaluation were carried out. The highest citric acid obtained was 14.15 g L-1 which resulted in a percent yield of 26.18%. Treatment of meat with 3% citric acid had the lowest TBC and TCC of 2.55 and 0.34 Log10 CFU g-1 after 7 days of storage respectively. There were significant differences in the TBC and TCC observed within the treatments (P<0.05) as observed. T-VBN and TBARS reduction during storage was most evident in meat samples treated with 3% citric acid, retaining acceptability of 31.22 mg 100 g-1 and 0.74 mg kg-1, respectively at day 10. The 2% citric acid treatment had the best sensory attributes (16) on day 7. Findings from this study show that treatment with 2% citric acid and above showed promising results in extending the shelf-life of fresh poultry meat samples. [ABSTRACT FROM AUTHOR]

Summary: The European anchovy (Engraulis encrasicolus) being a species very rich in long‐chain fatty acids, it is subject to rapid spoilage with consequent sensory losses. Therefore, this study aimed to verify the effect of a low‐voltage electrostatic field (DENBA+) on the quality of fresh anchovies in a refrigerated environment. During 9 days of storage, anchovy samples were analysed from a chemical (TVB‐N and TBARS), physical (texture analysis), microbiological (microbial count) and sensory (QIM) point of view and compared to control samples (without the electrostatic field). DENBA+ technology was able to reduce of 20% the QI score increment rate with respect to the control sample justified by a better quality of the samples after 7 days of storage. In addition, loads of spoiling microbes were significantly lower in DENBA+ after 9 days of storage. This non‐thermal technology has shown positive effects for long periods of storage. [ABSTRACT FROM AUTHOR]

Summary: The objective of this study was to apply multivariate data analytical methods to evaluate the effect of both storage conditions (cold and room temperature) and production systems (cage and free range) on the physical properties of chicken eggs produced under tropical conditions. The results of this study indicated that most of the physical quality parameters (Haugh units, egg weight, albumin height, yolk colour, shell breaking and shell thickness) measured in the egg samples stored at room temperature (RT) were lower compared with egg samples stored in cold room (CT) conditions. The weight loss rate (WLR) was higher in the egg samples from RT compared with CT conditions. Both egg samples from either CT storage conditions or FR production system had the best quality parameters (high Haugh units, heavy egg weights and low WLR). The highest classification rate using linear discriminant analysis was obtained for the prediction of systems of production where egg samples from cage (C) and FR were 83% and 80% correctly classified. However, the classification of weeks of storage provides with intermediate classification results based on the physical parameters measured where 75% and 72% of the samples were correctly classified as stored in CT or RT storage conditions, respectively. The utilisation of multivariate data analysis allowed for the analysis of all the variables at the time without the need to isolate effects such as birds age, housing systems or by the solely interpretation of a single parameter. [ABSTRACT FROM AUTHOR]

Summary: In the present study, epigallocatechin‐3‐gallate (EGCG)‐loaded Spirulina platensis (SP) microcarriers (SP@EGCG) were constructed and used to extend the shelf‐life of minced lamb meat as an antioxidant with good sustained release properties. Results showed that the encapsulation efficiency and encapsulation yield of SP@EGCG microcarriers were 91.19 ± 1.18% and 133.19 ± 1.34 μg mg−1, respectively. Results of fluorescence microscopy, Fourier transform infrared spectroscopy, X‐ray diffraction, scanning electron microscopy and differential scanning calorimetry confirmed that the EGCG was successfully loaded in SP through hydrogen bonding interactions, and existing in an amorphous state. SP@EGCG displayed excellent antioxidant activity and stability. The SP@EGCG presented cumulative release in four food models (water, 3% acetic acid, 10% ethanol and 50% ethanol), and the cumulative release of SP@EGCG in 50% ethanol was the highest. These results indicated that SP can be used as a novel carrier of EGCG, and the prepared SP@EGCG microcarriers had potential applications in extending the shelf‐life of lamb meat. [ABSTRACT FROM AUTHOR]

A growing increase in the global demand for innovative smoked fishery products has recently emerged. Thus, the present study was designed to adapt the hot smoke processing technique for improving the sensorial, physicochemical, and microbial qualities of common carp and little tuna fish luncheon as innovative fish products with extended shelf- life. The hot smoking for 5- 6 hours at 40- 90°C (2 hours at 40-5 0°C, 2 hours at 60- 80°C, and 2 hours at 90°C) with citrus sawdusts was applied to process smoked fish luncheon. The smoked carp and little tuna fish luncheon obtained higher sensory attributes and suppressed bacterial growth, pH, total volatile basic nitrogen, trimethylamine and thiobarbituric acid at an optimum smoking time of 25min using citrus sawdust. On the other hand, moisture, protein, lipid and overall acceptability scores were siginificantly decreased (P≤ 0.05) during chilled and ambient temperature, while ash, carbohydrates, pH, TVB-N, TMA-N, TBA, TMBC, TPBC, TPC and YMC were siginificantly increased (P≤ 0.05) as affected by chilled and ambient temperature, without surpassing the maximum permissible limits. Based on the sensory analysis, the shelf-life of both types of smoked fish luncheon was determined to be 18 days. Moreover, the wheat flour treatment was identified as the best, followed by soybean flour and starch. The overall findings indicated that the hot smoking technology with fish luncheoun could be effective in achieving good sensorial, nutritional, and functional attributes to the consumer. [ABSTRACT FROM AUTHOR]

Knowing the true levels of nutrients and dietary bioactives in fruit juices at the point of consumption is key to properly understand their potential health benefits. The objective was to characterise the vitamin C and flavanone content in commercial orange juices consumed in Europe, compared with fresh-squeezed juices. Commercial juices were a rich source of vitamin C (>30% of the Nutrient Reference Value). Vitamin C in fresh-squeezed juices, at the end of their shelf-life, remained 33% higher than the levels found in the commercial juices. Flavanones had similar values from both commercial and fresh juices, except for fresh samples stored for 48 h, where fresh juices had higher values (22.36 mg/100 mL). Thus, orange juices preserve their bioactive compounds during storage, with very little influence of the brand, country, industrial process or storage conditions. Main bioactive compounds in commercial juices are present at nutritionally significant levels to the freshly-squeezed ones. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effects of high pressure treatment were investigated on the physical properties and possible shelf-life extension of soy protein-based high moisture meat analog (S-HMMA) produced by the extrusion process. High pressure treatment was applied at 200, 400 and 600 MPa for 5, 10 and 15 min. Physical properties of S-HMMA including appearance, moisture content, color and texture were analyzed during storage at 4 °C for 8 weeks. Higher pressure and longer storage time significantly reduced moisture content by creating more air cells and increasing cavitation. L* value of S-HMMA products increased at higher levels of pressurization while increasing storage time tended to decrease lightness. The unpressurized control S-HMMA product showed increasing hardness and toughness, while S-HMMA products subjected to various pressures exhibited higher hardness and toughness over time compared to the control sample at 200–400 MPa. Products treated with high pressure (600 MPa) showed the highest reductions in microbial growth but the aroma of the beans became more pronounced. [ABSTRACT FROM AUTHOR]

Copyright of Biomass Chemical Engineering is the property of Editorial Office of Biomass Chemical Engineering and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alternatives for single-packaged croissants has been investigated through examining the correlations between analytical methods, sensory attributes, employing quantitative descriptive analysis (QDA), and consumer survival analysis. The performance of biaxially oriented polypropylene (BOPP), a petrochemical plastic film, against paper-based, compostable, and biodegradable films over a 150-day croissant storage period was compared in this study, examining both physiochemical and sensory perspectives. The results showed a correlation between a lower water vapour barrier in packaging materials and increased moisture migration and croissant hardness, as assessed by the Avrami kinetic model. Notably, given its reduced barrier properties, the compostable film accelerated sensory profile deterioration, as evidenced by QDA results. Shelf-life estimation, assessed by consumer rejection, underscored the viability of the biodegradable film for up to 185 days, surpassing BOPP, paper-based, and other biodegradable alternatives. Using linear regression, physiochemical parameters associated with predicted shelf-life were elucidated. Overall, croissants were rejected by 50% of consumers when they reached humidity levels below 18%, water activity below 0.81, firmness exceeding 1064 N, pH above 4.4, and acidity below 4.5. Based on the results of this study, biodegradable packaging emerges as a promising alternative to traditional BOPP, offering a sustainable opportunity to extend the shelf-life of croissants. [ABSTRACT FROM AUTHOR]

Laser-induced graphene (LIG) has received much attention in recent years as a possible transducer material for electroanalytical sensors. Its simplicity of fabrication and good electrochemical performance are typically highlighted. However, we found that unmodified and untreated LIG electrodes had a limited shelf-life for certain electroanalytical applications, likely due to the adsorption of adventitious hydrocarbons from the storage environment. Electrode responses did not change immediately after exposure to ambient conditions but over longer periods of time, probably due to the immense specific surface area of the LIG material. LIG shelf-life is seldomly discussed prominently in the literature, yet overall trends for solutions to this challenge can be identified. Such findings from the literature regarding the long-term storage stability of LIG electrodes, pure and modified, are discussed here along with explanations for likely protective mechanisms. Specifically, applying a protective coating on LIG electrodes after manufacture is possibly the easiest method to preserve electrode functionality and should be identified as a trend for well-performing LIG electrodes in the future. Furthermore, suggested influences of the accompanying LIG microstructure/morphology on electrode characteristics are evaluated. [ABSTRACT FROM AUTHOR]

Squid (Loligo vulgaris) is commonly prone to spoilage, leading to a short shelf-life. High-pressure processing (HPP) can play a role in maintaining the quality and freshness of squid. Along with HPP, food preservatives from natural sources such as mint extract (ME), which are effective, safe, available, and cost-effective, are required. The present study aimed to investigate the combined effect of ME and HPP on the quality of refrigerated squid mantle cuts (SMC) over a period of 15 days. The time-kill profiles of ME and planktonic cell inactivation by HPP were assessed. ME (400 mg/L) inhibited bacterial growth, while planktonic cells treated with HPP (400 MPa) exhibited a reduction at 5 min. Physicochemical and microbial qualities of SMC treated with ME (0, 200, 400 mg/L) followed by HPP (0.1, 200, 400 MPa) for 5 min were monitored during refrigerated storage. Samples treated with ME (400 mg/L) and HPP (400 MPa) exhibited lower weight loss, cooking loss, pH changes, volatile base content, microbial counts, and higher textural properties than other samples. Based on next-generation sequencing results, Brochothrix campestris from family Listeriaceae was the predominant spoilage bacteria in treated sample after 12 days of storage. Therefore, ME and HPP combined treatments exhibited effectiveness in extending the shelf-life of refrigerated SMC. [ABSTRACT FROM AUTHOR]

Fresh-cut flowers are considered to be one of the most delicate and challenging commercial crops. It is important to take into consideration how to minimize loss during storage and transportation when preserving cut flowers. Many impinging (bad effect) forces can interact to shorten the flowers' vase life. In the flower industry, effective methods need to be developed to extend freshly cut flowers' life. Fresh-cut flowers' vase life can be shortened by a variety of interlocking causes. The flower industry must develop new techniques to extend the flowers' vase lifespan. This review provides comprehensive, up-to-date information on classical, modified atmosphere packaging (MAP), and controlled atmosphere packaging (CAP) displays. According to this review, a promising packaging technique for fresh flowers can be achieved through smart packaging. A smart package is one that incorporates new technology to increase its functionality. This combines active packaging, nanotechnology, and intelligence. This technology makes it easier to keep an eye on the environmental variables that exist around the packaged flowers to enhance their quality. This article offers a comprehensive overview of creative flower-saving packaging ideas that reduce flower losses and assist growers in handling more effectively their flower inventory. To guarantee the quality of flowers throughout the marketing chain, innovative packaging techniques and advanced packaging technologies should be adopted to understand various package performances. This will provide the consumer with cut flowers of standard quality. Furthermore, sustainable packaging is achieved with circular packaging. We can significantly reduce packaging waste's environmental impact by designing reused or recyclable packaging. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). It was shown that storage at moderate pressures (up to 111 MPa) led to a reduction in microbial populations. After 21 days of storage under these conditions, no microorganisms were detected in the samples. Additionally, the inhibition of thiobarbituric acid reactive substance (TBARS) formation was observed under HS-ST conditions. The negative effect of the storage at 111 MPa/-10°C was the sausage colour change from pink to grey-pink or grey, visible to the naked eye. Such changes did not occur in the samples stored at 60 MPa/-5°C for 35 days. The results showed that applying HS-ST at 60 MPa/-5°C allowed the shelf-life of raw pork sausages to be effectively extended by at least 35 days without visible quality deterioration. [ABSTRACT FROM AUTHOR]

Tomatoes are climacteric fruits that experience a surge in respiration rate and ethylene production. This condition affects the fruits' physiological deterioration, shortens their shelf-life, and degrades the quality of tomatoes. The study aimed to enhance the shelf-life of commercial tomatoes with different genetic backgrounds by utilizing the Sletr12 mutant, which has a lower sensitivity to ethylene. A randomized block design (RBD) was applied to achieve this goal, where 12 different plant genotypes were considered as treatments, and each treatment was replicated four times. The results showed that fruit shelf-life was extended by crossing commercial tomatoes with Sletr12 mutant tomatoes. Genetic variability for all shelf-life characteristics were narrow. In contrast, there were broad phenotypic variability for fruit hardness and weight loss characteristics. [ABSTRACT FROM AUTHOR]

Summary: In developing countries, fresh fruit juices are prepared and sold without ongoing assessment of the quality and safety of mulberry and carrot juices. Therefore, most fruit juices offered for consumption had high microbial content. This investigation was performed to indicate the efficacy of low concentrations of Cinnamomum verum essential oils (CEO) in the inactivation of E. faecalis and S. aureus in carrot juice and white mulberry juice and the impact on the sensorial characteristics of the juices. CEO antimicrobial activity can prevent the growth of Staphylococcus aureus and Enterococcus faecalis at 12 and 4 °C in juices. For the MIC and MBC concentrations, CEO exhibited higher antibacterial effects against S. aureus and E. faecalis. A higher number of pathogens were inactivated at 12 °C than at 4 °C. Cytoplasmic membrane permeability plays a vital role in the CEO bactericidal action. CEO can be recommended to extend the shelf‐life of juices by retaining the sensorial quality and inactivating pathogenic microorganisms, which provides a reference for practical production and application. [ABSTRACT FROM AUTHOR]

Background: Thousands of units of whole blood (WB) and blood components are transfused daily to treat trauma patients. Improved methods for blood storage are critical to support trauma‐related care. The Hemanext ONE® system offers a unique method for hypoxic storage of WB, with successfully demonstrated storage of clinically viable RBCs. This work evaluated the system for the storage of WB, focusing on platelet health and function. Study Design and Methods: WB was collected from healthy donors and processed through the Hemanext ONE® system. Hemoglobin oxygen saturation (HbSO2) levels of WB were depleted to 10%, 20%, or 30% of total HbSO2 and then stored in PVC bags sealed in oxygen‐impermeable bags (except for normoxic control) with samples collected on days 1, 7, and 14 post‐processing. Flow cytometry assessed the activation and apoptosis of platelets. Clot dynamics were assessed based on aggregometry and thromboelastography assays, as well as thrombin generation using a calibrated‐automated thrombogram method. Results: Hypoxic storage conditions were maintained throughout the storage period. Hypoxia triggered increased lactate production, but pH changes were negligible compared to normoxic control. Storage at 10% HbSO2 had a significant impact on platelet function, resulting in increased activation and reduced clot formation and aggregation. These effects were less significant at 20% and 30% HbSO2. Discussion: This study indicates that platelets are sensitive to hypoxic storage and suffer significant metabolic and functional deterioration when stored at or below 10% HbSO2. [ABSTRACT FROM AUTHOR]

Tectona grandis has been reported for its composition of two 5a-reductase inhibitors, specifically (+)-eperua-8,13-dien-15-oic acid (1) and (+)-eperua-7,13-dien-15-oic acid (2). These compounds exhibit potential as markers, enabling the standardization of leaf extracts during pre-formulation and formulation development. This study examined the effects of solvent system, pH, temperature and light on the stability of compounds 1 and 2 in the ethanolic extract and the ethanolic extract in PG with PEG-40 as a solubilizer. The remaining amount of the compounds at all test conditions was analyzed using HPLC. Compounds 1 and 2 exhibited greater stability in acidic solutions compared to neutral or basic environments. Their degradations were susceptible to light, particularly compound 1 of the ethanolic extract in PG. Both compounds in the solution form of the extract degraded rapidly at high temperature, whereas the present of PG minimized their degradation when the light was protected. According to the Q10 method, the calculated shelf-life of the extracts was 1.48 years. The extracts should be stored or prepared as a non-aqueous form or otherwise in a slightly acidic solution with appropriate light protection measures. The pre-formulation information obtained from this study holds significant value in informing the design and development of forthcoming anti-hair loss medications. [ABSTRACT FROM AUTHOR]

Sapota fruits were coated with soyabean starch extracted by two different methods and using three different methods of coating (dipping, spraying, and brushing) to determine their effectiveness starch on edible coating stored under ambient (28 ± 2 °C) and refrigerated (3 ± 1 °C) conditions. The samples based on the above six combinations of starch extraction and method of coating were analyzed for physiochemical changes on fruits at 5-day interval for 25 days. The results revealed that the maximum weight reduction was observed in Ambient Control (AC) and Refrigerated Control (RC) samples as 29.89 % and 17.26 % on the 15th day of storage even though RC sample lasted for 25th day. The value for sugar-acid ratio were found as 28.33 (RDT1), 31.88 (RDT2), 33.40 (RST1), 34.22(RST2), 36.44(RBT1), 36.90 (RBT2), and 51.90(RC) on the 15th day of storage for refrigerated storage and for ambient sample it was found as 12.2, 12.82, 13.08,13.30,13.68 and 13.98, respectively, for ADT1, ADT2, AST1, AST2, ABT1 and ABT2 respectively on the 15th day. The Titratable acidity (TA), Vitamin C, firmness, decay incidence, water activity and colour characteristics exhibited higher values for the sapota fruits treated with soyabean starch as compared to the control samples. The RDT1 sample found better results and enhanced the shelf-life of sapota fruit by 2 weeks in comparison to the control samples (AC&RC) at both storage conditions. [ABSTRACT FROM AUTHOR]

Copyright of Egyptian Journal of Botany is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Surimi-based products typically demand cold storage and a cold chain distribution system, which not only affects their physical properties and flavor but also escalates production costs. In this study, we introduced a novel high-temperature and high-pressure retort processing method to enable room temperature storage and distribution of a surimi-based product, a fish paste cake. Our optimization efforts focused on refining the processing conditions for the fish paste cake. This included incorporating transglutaminase, sugar additives, natural herbal or seaweed extracts, and optimizing retort processing conditions to enhance textural properties, minimize browning and off flavor, and extend the shelf-life of the product. Our results demonstrated that the addition of 0.3% ACTIVA TG-K, 1.0% trehalose, and 0.5% sea tangle extract during the production process significantly enhanced the gel strength, minimized browning, and improved the overall flavor of the fish paste cake prototype. Importantly, the developed prototype exhibited favorable biochemical, textual, nutritional, and sensory properties, extending the shelf-life up to 160 days without compromising physical, chemical, or sensory attributes. In addition, the developed prototype exhibited improved elasticity, compared to control groups. The innovative process not only facilitates room temperature storage and distribution of surimi-based products but also holds potential for generating additional profits. [ABSTRACT FROM AUTHOR]

In the present study, it was aimed to determine the effects of preharvest oxalic acid (OA) treatments on the biochemical content and quality of minimally processed leeks during storage. For this purpose, leeks were treated with solutions containing 0 (control), 1, 2 and 3 mM OA and 0.1% Tween-20 with a pump 6, 4 and 2 weeks before harvest. The packaged leeks were stored at 0 °C and 90 ± 5% relative humidity (RH) for 50 days. After the cold storage, the leeks were kept at 20 °C and 60 ± 5% RH for 3 days to determine the shelf-life. The effects of OA treatments on the weight loss, external appearance and bioactive compounds were remarkable. At the end of storage, the losses of ascorbic acid (AsA) content were determined as 55.53% in the control group and 22.89% in the 3 mM OA treatment. Similarly, the decrease in total phenolic (TP) content and antioxidant activity (AOA) in the control group was 37.34% and 45.70%, respectively, while these values were determined as 26.94% and 32.65% in the 3 mM OA treatment, respectively. With 3 mM OA treatment, the high dose in this study, the AsA, TP, and AOA contents of leeks were better preserved. The change in the external appearance scores at the end of cold storage was determined as 46.33% in the control group whereas it was determined between 31.44% (2 mM OA) and 42.55% (1 mM OA) in OA treatments. As a result, OA-treated and minimally processed leeks were successfully stored for 50 days at 0 °C and 90 ± 5% RH. Moreover, the efficacy of OA increased in a dose-dependent manner in the study. [ABSTRACT FROM AUTHOR]

Pumpkin has been reported to be a good probiotic delivery vehicle, but it has a short shelf life, is susceptible to enzymatic browning, and prone to microbial spoilage. Pumpkin could be transformed into a value-added beverage through the fermentation by LAB. In the present work, the probiotic viability, physicochemical, antioxidative, antihyperglycemic, and sensory properties of Lactobacillus mali-fermented pumpkin drink (FPD) during eight weeks of refrigerated storage at 4°C were investigated. There were significant reductions (p < 0.05) in colour, pH, texture characteristics, and antioxidant properties after four weeks of storage. FPD exhibited total phenolic content ranging from 83.75 to 90.75 mg GAE/mL, total flavonoid content ranging from 47.01 to 50.01 mg QE/mL, FRAP reducing power ranging from 160.76 to 169.76 µmol Trolox equivalent/mL, and DPPH scavenging activity ranging from 52 to 54.56% during storage. FPD's total soluble solids decreased (p < 0.05) from 0.60 to 0.02 °Brix, while concentrations of ethanol (0.62 to 1.2%, v/v), lactic acid (0.03 to 0.11 g/L), and acetic acid (0.02 to 0.18 g/L) significantly increased (p < 0.05) over eight weeks of storage. L. mali strain within FPD maintained its viability (p > 0.05) under simulated gastrointestinal conditions, with 8 - 9.1 log CFU/mL for 28 days at 4°C. FPD retained up to 90% a-glucosidase enzyme inhibition throughout the 28 days storage period. Sensory evaluation showed that FPD's attributes remained unchanged (p > 0.05) during the initial four weeks of storage, with an overall acceptability score ranging from 6.56 to 6.88. In conclusion, FPD remained stable in terms of physicochemical, antioxidative, and sensory properties, as well as probiotic viability and anti-hyperglycaemic effects during 28 days of refrigerated storage. This highlights FPD's potential as a functional beverage, presenting an innovative method to utilise pumpkin as an effective probiotic carrier. [ABSTRACT FROM AUTHOR]

Nectarines have remarkable nutritional value, low caloric content, and are rich in antioxidants. However, despite substantial local and global demand, their susceptibility to rapid spoilage during peak summer harvest is limited. To address this issue, the current study investigated the potential benefits of using melatonin (MLT), an antioxidant biomolecule, in combination with edible hydrocolloid coatings like carboxymethylcellulose (CMC) and gum Arabic (G.A.) on 'Snow Queen' nectarine fruits. The nectarines were treated with various combinations of coatings, including 1% and 1.5% CMC, 8% and 10% G.A., and 0.1 mM melatonin. These coated and non-coated samples were stored under standard supermarket conditions (18 ± 1 °C, 85–90% R.H.) for 16 days. The outcomes demonstrated that the most effective treatment was the combination of 1% CMC with 0.1 mM melatonin. This treatment significantly (p ≤ 0.05) reduced the rate of respiration, curbed fruit decay by approximately 95%, minimized weight loss by around 42%, and maintained approximately 39% higher levels of total phenol content and roughly 30% greater antioxidant (AOX) activity. These positive effects were accompanied by preserved firmness and overall quality attributes. Moreover, the treatment extended the shelf life to 16 days through retarding senescence and suppressing the activities of lipoxygenase (LOX) and pectin methylesterase (PME), all without compromising the functional qualities of the nectarine. [ABSTRACT FROM AUTHOR]

To develop a juice-type Rosa roxburghii Tratt. carbonated beverage with below 10％of Rosa rox-burghii Tratt. juice content,Rosa roxburghii Tratt.juice, xylitol,and sour agents(citric acid: sodium citrate=1∶1,mass ratio)were used as the main raw material, with the comprehensive sensory score of the product as the main indicator. Single-factor and response surface experiments were employed to explore the optimal formula of juice-type Rosa roxburghii Tratt. carbonated beverage. The results of the single-factor experiment showed that the optimal addition of Rosa roxburghii Tratt. juice, xylitol,and sour agent was 8％,8％,and 0.14％,respec-tively.Response surface test results indicated that the optimal formula for the beverage was the addition of 8％Rosa roxburghii Tratt.juice,8％xylitol,and 0.14％sour agent. Under these conditions, the juice-type Rosa roxburghii Tratt. carbonated beverage produced exhibited a uniform and transparent light yellow color, with a suit-able sour and sweet taste,a special Rosa roxburghii Tratt. aroma and taste, a uniform distribution of tissue morphology, and no precipitation or flocculation. The study on the storage stability of beverages showed that com-pared to vacuum filtration, centrifugal filtration is more conducive to inhibiting the formation of precipitates and floccules in juice-type Rosa roxburghii Tratt. carbonated beverages; Secondly, low-temperature and dark storage is beneficial for delaying browning. [ABSTRACT FROM AUTHOR]

The use of by-products as functional ingredients for bread recipes may open up new horizons in terms of product innovation to increase nutraceutical characteristics and/or shelf-life. In this research, the ability of residual products from important food chains (Citrus and wine) to influence the water binding capacity of dough and bread was investigated in order to create industrial breads of high quality with prolonged shelf-life in the absence of any chemical additives (e.g., ethanol, sorbic acid, and propionic acid). The product under study is the 'Pan Bauletto bianco con olio EVO' (white bakery bread with EVO oil), an 'industrial bread' type usually treated with ethanol before being marketed, aiming to prolong its short shelf-life. The effect of the addition of different amounts of pectin (Citrus supply chain) and grape pomace (wine supply chain), in combination or not, has shown promising results from both a technological point of view and the increasing shelf-life, allowing to obtain products with high nutraceutical value and interesting properties. [ABSTRACT FROM AUTHOR]

Summary: The quality changes of cold‐stored (4 °C) large yellow croaker (Pseudosciaena crocea) were studied by using stable chlorine dioxide combined with dual‐frequency ultrasound assisted‐slightly acidic electrolysed water (CUSS). The results of microbial indicators demonstrated that CUSS treatment inhibited microbial growth. Moreover, CUSS treatment had lower values of pH, total volatile basic nitrogen (TVB‐N) and thiobarbituric acid (TBA), and higher immobilised water content. CUSS treatment also inhibited the degradation of inosine monophosphate, suppressed the accumulation of hypoxanthine riboside and hypoxanthine. Through the results of texture profile analysis (TPA), protein degradation, and scanning electron microscopy (SEM), CUSS treatment could effectively protect the protein structure and maintain good texture characteristics of large yellow croaker. According to microbial indexes, K‐value, and sensory analysis, compared with dual‐frequency ultrasound treatment, CUSS treatment could prolong the shelf‐life of large yellow croaker for another six days. Therefore, CUSS treatment is a potential solution to preserve large yellow croaker, improving its protein characteristics. [ABSTRACT FROM AUTHOR]

Leafy vegetables contain nutritious levels of vitamin C. Good postharvest management and food safety are the focus of reducing food loss. This study aims to evaluate the effectiveness of superoxide water in stabilizing the Vitamin C level and simultaneously prolonging the storage period for bok choy (Brassica rapa var. chinensis). The bok choy samples were immersed in superoxidised water [100 ppm Active chlorine concentration, neutral pH] and sodium bicarbonate solution for three different soaking periods: 5, 10, and 15 minutes and stored at 4°C. Weight loss, vitamin C, and chlorophyll content were evaluated during the 12 days of storage. The shelf life of bok choy treated with superoxidised water was extended from 3 days at room temperature to 8 days at 4°C. The results indicated that superoxidised water with a 5-minute treatment time could maintain a better quality of bok choy, which provides a cost-effective and sustainable alternative for chemical washing agents in the food industry compared to market-available sodium bicarbonate. [ABSTRACT FROM AUTHOR]

Snack chips come in a wide variety. They are sensitive to oxidation and water vapor absorption. Therefore, it is valuable to look closer at the current packaging situation. For this study, 108 snack chip products packaged in pouches and cans were analysed. The most often used oil was sunflower oil followed by a blend of vegetable oils. Unexpectedly, only at 44 of the tested products modified atmosphere packaging (MAP) was used. This result is important since many packagings could be designed in future with less oxygen barrier. On the other side, use of MAP might potentially increase quality and shelf‐life of chips currently without MAP. The packaging material efficiencies of pouches were found to be better than that of cans. It increased with higher filling quantities. In the best case the ratio was 50 g chips per 1 g packaging material for a pouch with a filling quantity of 300 g. For bigger packages, a lower relative cost could be observed, especially for pouches. [ABSTRACT FROM AUTHOR]

This study investigated the effects of different processing methods on the quality and nutrition of soymilk, as well as the changes in storage stability (centrifugal sedimentation rate (CSR), viscosity, and particle size) and shelf‐life of soymilk at different storage temperatures (25°C, 35°C, 45°C, and 55°C). Results showed that soymilk processed via the repeated boiling‐to‐filtering method (RBFM) exhibited the highest protein content (3.89 g/100 g), carbohydrate content (1.27 g/100 g), and stability coefficient (0.950). The CSR and particle size of RBFM soymilk increased gradually during storage at different temperatures, while the viscosity and sensory score decreased. The correlation between the CSR and the sensory score of RBFM soymilk was the highest (R2 =.9868). The CSR was selected as the key indicator to predict the shelf‐life of RBFM soymilk. The average residual variation in RBFM soymilk shelf‐life based on the predictive model was 10.78%, indicating the strong accuracy of the model for predicting the shelf‐life of RBFM soymilk stored at temperatures ranging from 25–45°C. This study provides a theoretical basis and technological support for the development, transportation, and storage of soymilk and soymilk beverage products. [ABSTRACT FROM AUTHOR]

Purpose: The effectiveness of the evaporative clay pot coolers was studied to preserve the postharvest quality of leafy vegetables, including kankun (Ipomoea aquatica), gotukola (Centella asiatica), lettuce (Lactuca sativa) and thampala (Amaranthus spp.). Research method: The bundles of leafy vegetables weighed about 200 g and were stored for seven days under room temperature storage, refrigerated storage, and clay pot cooler storage. Findings: The average temperatures were 27.7 °C, 7.1 °C, and 25.6 °C, and relative humidity values were 76.1%, 58.2%, and 93.6% in room temperature storage, refrigerated storage, and clay pot cooler, respectively. The average cooling efficiency of clay pot coolers was 66.7%. The physiological weight losses of leafy vegetables were significantly reduced during clay pot cooler storage. The chlorophyll content, soluble solids content, color changes, and visual quality of leafy vegetables were significantly maintained in clay pot cooler storage compared to room temperature storage. Research limitations: The main limitation of this study was the seepage of water into the inner pot of the clay pot cooler which enhanced the decay of leafy vegetables. This was successfully controlled by avoiding overwatering the sand that was used as the lining material of the clay pot cooler. Originality/Value: The clay pot cooler is one of the alternative low-cost storage methods to preserve the quality of leafy vegetables during storage. [ABSTRACT FROM AUTHOR]

This study aims to determine the shelf life of "hiwan tahu" based on changes in Total Plate Count (TPC), pH, water content, and αw. This research was carried out by storing the samples at three different temperatures, including 5℃, 27℃, and 40℃. The initial characteristic and quality degradation of "Hiwan Tahu" during storage were determined by TPC, pH, water content, and αw tests. Observations were carried out every 3 hours until the 12th hour for storage at 40℃, every 24 hours until the 96th hour at 27℃, and every 48 hours until the 192nd hour for storage at 5℃. Shelf life was determined using the ASLT method with the Arrhenius model. Data were analyzed by Microsoft Excel 2016 by presenting data in a scatter diagram, selecting the reaction order based on the higher R², determining the Arrhenius equation using a chart with a trendline, and calculating shelf life using Excel formulas and functions. The results showed that quality decrease of "hiwan tahu" during storage, including an increase in TPC, pH, water content, and *x value. The shelf life of "hiwan tahu" was determined based on the critical parameter of TPC with the smallest Energy Activation (Ea). The shelf life of "hiwan tahu," according to the TPC parameter, is 68.54 days if stored at -18℃, 16.27 days if stored at 5℃, and 5.05 days if stored at 27℃. The rate of change in "hiwan tahu" quality increases with high temperature and storage time. [ABSTRACT FROM AUTHOR]

Understanding the individual effects of species in plasma activated water (PAW) is indeed necessary for its selective application as an antimicrobial agent. The current study describes a setup and a methodology to generate species-specific high strength PAW at neutral pH. Three types of PAW i.e., ROS-rich PAW (Reactive Oxygen Species-rich Plasma Activated Water), RNS-rich PAbW (Reactive Nitrogen Species- Rich Plasma Activated buffer Water) and hs-PAbW (High strength Plasma Activated buffer Water) were generated in the developed set-up, the concentration of species was measured, shelf-life studies under ambient condition were carried out and each water type was studied for its antimicrobial activity. Results show that, after 60 min of activation, hs-PAbW had ROS and RNS concentrations of 215 mg/l and 650 mg/l respectively. The ROS-rich PAW had ROS and RNS concentration of 218 mg/l and 0 mg/l respectively. The RNS-rich PAbW had ROS and RNS concentration of 16 mg/l and 858 mg/l respectively after 60 min of activation. Antimicrobial studies showed that individual species i.e., high concentrations of ROS alone and high concentrations of RNS alone, were ineffective in achieving microbial degradation, whereas hs-PAbW containing high concentrations of both ROS and RNS showed significant antimicrobial effect. This study marks an important step in generating high concentrations of species-specific PAW, which is crucial to understand the mechanistic pathways of bacterial death in PAW systems. [ABSTRACT FROM AUTHOR]

Beneficial yeast extracts mainly of Debaryomyces and Saccharomyces species, have been considered as one of the natural biological fermenters of food products. These yeast metabolites, specially their mycocins can be used to prolong storage time of yoghurt. This study was undertaken to assess the effect of mycocin (Debaryomyces hansenii (DH) and/or Saccharomyces cerevisiae (SC) cell free extracts) (CFEs) on yoghurt quality. Yoghurt samples examined for coagulation time, titratable acidity, sensory and microbiological quality at appropriate intervals until the appearance of spoilage (texture changes). The pre-heated skimmed milk was mixed with starter culture and then it was divided into 10 groups, each inoculated by different inoculum and a certain concentration of (DH) and/or (SC) CFEs (100, 200 and 400 ppm) and incubated at 42°C till curd formation, then refrigerated at 4±1°C and examined every 3 day till appearance signs of spoilage. The obtained results revealed a significant elongated coagulation time with the mycocin concentration (400 ppm). During the storage period, titratable acidity steadily rose in all groups. In addition, a significant improvement in the sensory quality parameters represented by flavor, appearance and texture characters appeared with the treated groups with mycocin concentration (100 ppm) compared with the other groups. Regarding to the total fungal count, treated groups with mycocin (400 ppm) showed the most significant inhibitory effect on fungal growth. In conclusion, DH and SC mycocins at concentration of 100 ppm could significantly extend shelf-life of treated yoghurt samples with the highest flavor and texture scores in comparing to the control and the other treated groups. [ABSTRACT FROM AUTHOR]

This study investigated the storage characteristics of probiotic fermented kiwifruit juice under 4 °C refrigeration. The research focused on the changes in the viable lactic acid bacteria count physicochemical properties, sensory quality, nutritional quality and functional properties of the juice during 14 days storage period. Additionally, preliminary shelf-life prediction was made based on the changes in ascorbic acid during the storage. The results showed that the fermented kiwifruit juice maintained good probiotic activity throughout the entire storage process with a consistently higher viable bacterial count of over 8.7 lg CFU/mL. Meanwhile, the fermented juice maintained stable physicochemical properties and color and odor characteristics during storage. Compared to unfermented juice, probiotic fermentation contributed to retaining and maintaining ascorbic acid, total phenols and antioxidant activity of juice during storage. In particular, the unfermented juice experienced a 67.98% loss in ascorbic acid after storage, while fermented juice only lost 23.94%. Moreover, based on the zero-order kinetic model, the study effectively predicted the changes in ascorbic acid in kiwifruit juice during storage. The prediction results indicated that fermented juice could be stored at 4 °C for 50 d, while unfermented juice could only be stored for 15 d, based on whether ascorbic acid could be effectively supplemented. This showed that fermented kiwifruit juice could maintain high nutritional quality for an extended period during cold storage, further providing the possibility for the commercialization of fermented kiwifruit juice. [ABSTRACT FROM AUTHOR]

This study was conducted to determine the changes in physico-chemical properties during storage of non-centrifugal sugar (NCS) made in the form of powder and solid blocks. The changes in reducing sugars (RS) and crystallinity were determined as a function of time and ambient conditions. Critical water activity (aw) values of both the forms of NCS were found such that product was stable when stored for 6 months at or below this water activity level. Sorption studies were also conducted for samples with different reducing sugar contents. The NCS samples with less RS, and that in powder form, showed less sorption and higher crystallinity, as compared to NCS with higher RS and made in the form of solid blocks. The reason for the occasional structural collapse of solid blocks was investigated, and the phenomenon was attributed to incomplete crystallization. [ABSTRACT FROM AUTHOR]

The study aimed to extract and encapsulate betalain pigment from prickly pear (Opuntia ficus-indica) using ultrasound-assisted extraction and eco-friendly glycerol. Subsequent analysis encompassed assessing its thermal stability, shelf-life, bio-accessibility, and biological properties. The process optimization employed Response Surface Methodology (RSM), focusing on glycerol concentration (20–50 %), sample to solvent ratio (1:10–1:20), temperature (30–60 °C), and time (10–30 min). Optimal conditions were determined as 23.15 % glycerol, 1:10 sample to solvent ratio, 10.43 min treatment time, and 31.15 °C temperature. Under these conditions, betalain content reached 858.28 mg/L with a 93.76 % encapsulation efficiency. Thermal stability tests (80–180 °C; 30 & 60 min) showed degradation of betalain with higher temperatures and longer durations, affecting the visual aspect (ΔE) of the pigment. Encapsulated betalain exhibited favorable shelf stability, with optimal storage life of 404.27 days at 4 °C in amber conditions, compared to 271.99 days at 4 °C without amber, 141.92 days at 25 °C without amber, and 134.22 days at 25 °C with amber. Bio-accessibility of encapsulated betalain was significantly higher (2.05 ± 0.03 %) than conventionally extracted pigment (1.03 ± 0.09 %). The encapsulated pigment displayed strong anti-inflammatory properties in dosages of 2–20 µL, with no cytotoxic effects. Additionally, incorporation into gummies was successful and visually approved by sensory panellists. Glycerol proved to be a green encapsulating agent for betalain, offering high shelf life and bio-accessibility, making it suitable for food industry applications. The encapsulated pigment demonstrated robust thermal stability and shelf life, making it suitable for food industry applications. This study highlights glycerol’s potential as a sustainable alternative for natural pigment extraction.

Chitin deacetylase (CDA) modifies chitin into chitosan by removing acetyl groups, but its inherent instability poses a challenge for successful crystallisation. Despite limited successes in crystallizing CDAs, prior attempts with recombinant chitin deacetylase (BaCDA) failed due to poor stability. To address this, we propose an enzyme buffer formulation as a cost-effective strategy to enhance stability, prolong shelf life, and increase the likelihood of crystallisation. Utilizing the high-throughput screening technique FTSA, we developed a screening method correlating BaCDA stability with its activity. The optimised formulation comprises 50 mM Tris-HCl buffer pH 7, 1 M NaCl, 20 % glycerol, and 1 mM Mg2+ as excipients. This formulation significantly improves BaCDA's thermostability (140.47 % increase) and enzyme activity (2.9-fold enhancement). BaCDA remains stable in the formulated buffer at −20 °C and −80 °C for 30 days and at 4 °C for 15 days. The current study has designed a high-throughput screening method approach to assess the stability of CDA enzyme formulations. The results of this study could contribute to the exploration of formulation elements that enhance the structural stability of CDA, thereby facilitating investigations into the enzyme's structure-function relationships.

The storage of meat at temperatures below regular chilling can extend the storage shelf-life of fresh beef. However, the retail shelf-life of beef after extended storage has not been thoroughly investigated. This study evaluated the retail shelf-life of steaks derived from 10 upper two-thirds Choice beef inside rounds, bone-in ribeyes, and striploins that had been stored at low temperature (LT; −2.7 ± 0.3°C) for different periods of time. The subprimals were fabricated into 3 pieces, vacuum packaged, and randomly allocated to an LT storage time of 60, 75, and 90 d. After each storage time, subprimal portions were fabricated into steaks, overwrapped, and placed in a retail display case (3°C) for 7 d. Steaks were evaluated daily for instrumental and visual color and microbial levels (aerobic plate counts [APC], lactic acid bacteria counts, and Pseudomonas spp. counts) on days 0, 2, 4, and 7. For all subprimals, the initial redness (a* values) of LT75 and LT90 steaks was greater (P < 0.05) than that of LT60 steaks. In general, irrespective of LT storage time or retail display day, visual panelists did not detect differences in lean color and discoloration of steaks. For all subprimals, the APC of LT60 steaks on days 0, 2, and 4 of the retail display were lower (P < 0.05) than those of LT75 and LT90 samples. Samples from LT60 presented a longer microbial retail shelf-life than those from LT75 and LT90 due to lower initial microbial loads following LT storage. However, the retail shelf-life of samples from LT75 and LT90 was similar. Overall, these results demonstrated the impact of LT60, LT75, and LT90 on the retail shelf-life of different beef subprimals.

Fish balls are a culinary delight in diverse cultures that achieve a new level of health-conscious appeal by incorporating moringa leaf powder. The physical properties, proximate composition, mineral and heavy metal content, amino acid composition, and sensory properties of pangas fish balls prepared with moringa leaf powders (MLP) were evaluated. The fish balls contained a high amount of protein (30.20–20.81 %); however, the proximate composition showed no significant variations depending on the level of MLP. The pH values of pangas fish balls varied with MLP concentrations from 6.56 to 6.61. Fish balls were rich in calcium (78.04–99.03 mg/100 g), potassium, sodium, and iron. There were 12 amino acids, including notable levels of arginine, glycine, histidine, leucine, isoleucine, and cysteine. Storing fish balls containing MLP for 15 days at 4 °C influenced shelf-life and acceptability, with the maximum value for sensory properties found to be 7.5 in fish balls containing 1.0 % MLP. A cost-profit analysis demonstrated the profitability of fish ball production, with a net profit of 32.50 %. Therefore, a healthy and nutritious fish ball could be prepared from pangas fish mixed with MLP to introduce a value-added fishery product for national and international markets.

The market for herbal drugs has risen enormously in the current era, and it has led to the formulation of numerous medicinal herbs. However, many of the drug components may be affected by microbial metabolites, which have led to possible concerns regarding the stability and shelf-life of such formulations. Herbal products are frequently affected by degradation, particularly during storage, which can lead to loss of active constituents, synthesis of inactive metabolites, and production of toxic metabolites. These aspects need to be addressed in order to regulate the stability and efficacy of herbal drug formulations. In particular, pathogenic microorganisms, especially those able to form biofilms, can derive from different environments at various stages of herbal drug preparation. Thus, the stability and shelf-life could be improved by preventing microbial contamination of medicinal herb products during preparation, packaging, storage, and delivery. This review deals with problems induced by microbial pathogens and their biofilms and proposes novel decontamination approaches to reduce microbial contaminations to increase the stability and shelf-life of medicinal plants and their formulations.

Abstract In this research, the effect of grey mold inoculation and subsequent postharvest treatment with limonene‐liposomes and oxygen absorbers is observed on the storage characteristics of strawberries. The survival analysis of the end of sensory shelf‐life indicated that inoculated strawberries were 9.96 times more likely to be rejected compared to uninoculated strawberries. The inoculation also resulted in lower firmness, higher rate of weight loss, higher CO2 respiration rates, and higher total polyphenol contents. Among the inoculated strawberries, limonene‐liposome treated strawberries had a longer average shelf‐life by 1.5 days compared to control inoculated strawberries. Similarly, oxygen absorber treated strawberries had lower respiration rates and lower rate of weight loss. The sequential addition of variables in the multiple linear models fitting days till rejection (DTR) show that up to 52% of the variation in DTR can be explained from days of storage, state of inoculation, firmness, respiration rate and total anthocyanin content. The models built from storage characteristics other than state of inoculation can explain up to 26% of variation in DTR. The partial least square regression (PLSR) models for the prediction of DTR built from two different types of spectral data, UV‐VIS and NIR, yielded evaluation R2 up to 0.778 and 0.765 respectively.

Ozone treatment is a non-thermal method for disinfection; ozone is a powerful oxidizing agent that has been shown to be effective in reducing microbial load, extending the shelf life of meat products. This mini-review covers the analysis of the antimicrobial ozone activity in different meats (beef, poultry, pork, seafood, etc.), emphasizing the ozone application methods (liquid or gaseous phase), the applied concentrations and contact times and the effects of ozone treatment on meat quality, safety, and sensory properties. It has been demonstrated that ozone is effective against a broad range of microorganisms, including both Gram-positive and Gram-negative bacteria, spores, and vegetative cells. The efficacy of ozone depends on various factors, such as concentration, type of treatment, temperature, and presence of organic material. Ozone treatment, known for its rapid decomposition and lack of residue, provides an environmentally friendly alternative to traditional chemical sanitizers. Ozone treatments exhibit promising results in enhancing the safety and extending the shelf life of meat products. According to the findings, the application of ozone is an effective technology for prolonging the shelf life of different types of meats and meat products, requiring careful establishment of conditions on a case-by-case basis.

Chitosan is a cationic polysaccharide and derived from chitin present in exoskeleton of crustaceans such as prawns, crabs, and lobsters. This natural biopolymer chemical structure is identical to cellulose but insoluble in aqueous and organic solvents. Chitosan is an ecologically beneficial biodegradable alternative to synthetic polymers, notably typical plastics. Chitosan may be used to make a variety of films, coatings, and membranes, each having its own distinct features. Chitosan films are biodegradable, translucent, and have high mechanical strength, making them adequate for food packaging, water purification, and wound dressings. Chitosan-based films and coatings are often used for packaging foods such as fruits and vegetables, meat, and seafood. According to the findings, chitosan films have outstanding barrier qualities against UV radiation, gases, and moisture. They can assist in safeguarding packed objects from outside influences such as oxidation and humidity, which could degrade their quality. Chitosan's antibacterial qualities naturally limit the development of bacteria, viruses, and fungi. Because of this property, chitosan-based films are useful for packaging perishable food products since they may extend shelf life by lowering microbial contamination. Modifying the chitosan content or adding additional components can change the mechanical strength and flexibility of the film. Surfaces may be treated with chitosan coatings to improve qualities such as water resistance, barrier properties, and antibacterial activity. This review article discusses different approaches such as solvent casting, extrusion, electrospinning, thermoplastic method, layer-by-layer assembly, spraying, dipping for the preparation of chitosan-based films and coatings. Further these food packaging material properties such as viscosity, thermal properties, optical properties, solubility, hydrophobicity, color, mechanical characteristics, barrier qualities, antibacterial properties, antioxidant activity and prolonging the shelf life of products is described in depth.

Edible coatings on fruits and vegetables preserve postharvest quality by reducing water loss and lowering respiration, and metabolic activities. The primary objectives of this study were to develop composite coating formulations using natural waxes (carnauba and shellac wax), eugenol nanoemulsion, and Aloe vera gel, and assess the potential impacts of the coating formulations on the postharvest quality and shelf-life of the Kaji lemon. The results show that eugenol nanoemulsion and Aloe vera gel enhanced the physico-chemical, antimicrobial and antioxidant properties of the developed coating. Notably, the fruits coated with optimized nanocomposite of wax with eugenol and aloe vera gel inclusion (SW + CW/EuNE-20/AVG-2) showed the lowest weight loss (16.56%), while the coatings of wax with only aloe vera gel (SW + CW/AVG-2) exhibited the highest firmness (48 N), in contrast to the control fruit, which had 27.33% weight loss and 9.6 N firmness after 28 days of storage, respectively.

Cereals and their products form an intrinsic part of the human diet, besides contributing to the major portion of dietary energy and nutrients of people worldwide. In this study, composite noodles were prepared by combining different cereal flours (rice, corn and wheat) in order to develop a nutritional and quality product. Five formulations used for the noodle formation were wheat 100 % (W) as control, rice:wheat 50:50 (RW), wheat:corn 50:50 (WC) rice:corn 50:50 (RC) and rice:wheat:corn 34:33:33 (RWC). The samples were evaluated for the different physicochemical, antioxidant, textural, structural, color and rheological parameters during the 40-day storage period. Among the composite flours, the highest protein 9.98%, was found in wheat:corn 50:50 (WC), while the lowest protein content, 7.97 %, was found in rice:corn 50:50 (RC). The visco-elastic behavior of wheat:corn 50:50 (WC) was slightly greater than that of rice:wheat 50:50 (RW) composite flour. The highest DPPH scavenging activity (24.66 %) was found in wheat:corn 50:50 (WC) noodles, while wheat 100 % (W) noodles showed the lowest DPPH scavenging activity (15.23 %). The visco-elastic behavior of wheat:corn 50:50 (WC) was slightly greater than that of rice:wheat 50:50 (RW) composite flour. Also, wheat:corn 50:50 (WC) showed the highest acceptance and rice:corn 50:50 (RC) noodles showed the lowest level of acceptance. The wheat:corn 50:50 (WC), maintained better overall quality attributes as compared to other noodles throughout the storage.